Jowar (Sorghum) Flour: Benefits, Nutrition & Easy Ways to Cook

Jowar—globally known as sorghum—is a naturally gluten free ancient grain prized for its

hearty flavour and versatility. In India it’s widely cultivated across Maharashtra,

Karnataka, Telangana, Andhra Pradesh, Rajasthan and Madhya Pradesh, and

thrives in semiarid regions thanks to its drought tolerance. That resilience makes jowar

a smart, sustainable choice for everyday meals.

Why jowar flour is good for you

Jowar flour delivers dietary fiber for fullness, steady energy from complex carbs, and

plant protein to support daily nutrition. It’s a source of iron, magnesium, phosphorus

and B vitamins, with natural polyphenols that contribute antioxidant activity. Many

people appreciate its gentle digestion and the way it keeps meals satisfying. (General

wellness information; not medical advice.)

How to cook/eat jowar

 Jowar roti/bhakri: Knead warm water into the flour with a pinch of salt, pat by

hand or combine with a little whole wheat for easier rolling. Serve hot with ghee

and seasonal sabzi.

 Dosa, cheela & idli: Replace part of the rice/gram to add a nutty taste and fiber.

 Upma/porridge: Simmer cracked jowar with vegetables or cook as a sweet

breakfast with milk, jaggery and cardamom.

 Baking & snacks: Swap 20–30% of wheat flour in pancakes, muffins or crackers

for a tender, wholesome twist.

Approximate nutrition (per 100 g jowar flour)

Energy ~330–360 kcal; Carbohydrates ~70–75 g; Protein ~9–11 g; Fat ~2–4 g; Fiber

~6–9 g. Naturally a source of iron and magnesium (values vary by variety and

processing).

Tips for best results

Use freshly milled jowar for softer rotis and fuller aroma. Store airtight in a cool, dry

place; refrigerate in warm months. Pair with dal, yogurt or ghee to complete amino acids

and enhance satiety.

At Forte Pure, we mill jowar in small batches at our Gurugram facility—no chemicals,

no additives, no preservatives—so you can build health with every bite.